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Yorkshire Pudding

A baked batter made with milk, eggs, flour, salt, baking powder, and roast drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Yorkshire Pudding

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yorkshire Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, beat the egg whites and yolks separately.

  3. Combine milk, salt, baking powder, and flour in a large bowl.

  4. Fold in the beaten egg whites and yolks.

Bake and serve

  1. Pour drippings into a dripping pan and heat in the oven.

  2. Pour the batter into the hot drippings.

  3. Bake for 30 to 40 minutes until puffed and golden.

  4. Serve with gravy from the roast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped separately and folded in, they give the batter lift and structure as it bakes.
Flour
Forms the gluten network that sets the batter's structure as it bakes.
Milk
Provides the liquid that turns the flour and eggs into a pourable batter and adds moisture.
Baking powder
Releases gas during baking, helping the batter rise and puff.

The step that matters

Pour the batter into the hot drippings. The fat must be very hot before the batter goes in. The sudden heat turns the batter's outer layer crisp and starts the rise quickly, so a cold pan leads to a flat, greasy pudding.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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